Southwest Green Chili with Chicken Chowder
by Crystal OttoCategory
Soup/Chili
Servings
4-6
Prep Time
30 minutes
Cook Time
45 minutes
Author:
Crystal
Taste Healthy
Ingredients
-
6 Tbsp Baklouti Green Chili Olive Oil
-
2 Tbsp Chipotle Rub
4 Tbsp Flour
32 oz Bouillon (Chicken or Veggie)
1 tsp Minced Onion
1 tsp Minced Garlic
1 1/2 cups diced thick cut Bacon, fat trimmed
1 cup roasted Green Chilis
4 cups diced potatoes (gold or Yukon)
1 - 1 1/2 lbs diced chicken
3.5 cups heavy Cream
2 cups corn (optional)
fresh Cilantro to top with (optional)
Directions
In a stock pot cook diced bacon. When bacon is partially cooked add 1 cup diced green chilis, sauté for 5 minutes more. Add 4 cups diced potatoes, bouillon, Chipotle Rub, minced onion and minced Garlic. Cook over medium heat until potatoes are soft.
While bacon is cooking, in a small pot mix 4 Tbsp Baklouti Green Chili oil with 4 Tbsp flour, whisk over medium heat until roux is made and a paste forms. Remove from heat. Add to pot when potatoes are soft to thicken mixture
In a frying pan cook chicken with remaining Baklouti Oil, set aside
Add cream, corn and chicken to pot
Heat to serving temperature, place in bowls and top with fresh cilantro